+119. Draining racks.+--A draining rack is required for each can of curd. These racks also are standardized units whose number limits the capacity of the factory. The design of these racks (Figs. 13, 14) and their arrangement in the draining room are taken from Bulletin 78 of the Storrs Agricultural Experiment Station: "The racks are rectangular, thirteen inches wide, thirty-six inches long and ten inches deep. The corner posts extend one and one-half inches beyond the strips at top and bottom with the tops rounded as a rule as seen in the photograph. The bottom slats fit loosely into notches, hence are removable for washing purposes. The materials required are four corner posts one and one-half by one and one-half inches; nine strips one by three-eighths by thirty-six inches; six strips one by three-eighths by thirteen inches, two strips one by three-eighths by twelve and a quarter inches, notched to receive the bottom slats; all made from pine." +120. Cloths.+--For each draining rack, a cloth one yard wide and one and one-half yards long is required. Cotton sheeting is satisfactory for the purpose; "even-count, round-thread, unmercerized voile" is suggested by Dahlberg.[36] [Illustration: FIG. 15.--Neufchâtel and cream cheese molds.] +121. Molding machinery.+--For work on a large scale, special power machines[37] are regularly used. These consist of a hopper and worm delivering a standard size stream of curd through a proper size and shape of delivery tube. This curd stream is cut by an automatic device into the proper lengths to form the standard cheese. In this way a uniform size of cheeses is obtained. Experimental work with hand apparatus showed that a worm six inches in diameter is required to deliver curd in a smooth column one and one-half inches square. If the pressure is not sufficient, the column will frill at the edges. Such irregular surfaces cannot be wrapped smoothly enough to delay spoilage. On a small scale, a fair grade of product can be molded through a tin tube (see Fig. 15) one and three-quarters inches in diameter and ten inches long in which the curd is compressed by a close fitting plunger operated by hand.